Cantina Laredo in River North has launched a new spring brunch menu, available Saturday and Sunday from 11:30 a.m. to 3 p.m. Chef Kennon Reed's new modern Mexican brunch dishes include Tostar de Frances (french toast topped with blueberries and strawberries, served with maple syrup and Mexican brandy butter); Huevos Divorciados (corn pancake topped with two eggs, one with guajillo sauce and the other with tomatillo sauce); Chilaquiles (chicken with sautéed tortillas in tomatillo salsa, topped with two fried eggs); and Chorizo con Huevos (scrambled eggs with Mexican sausage). As an added bonus, all brunch entrees include a complimentary mimosa, bloody maria or non-alcoholic beverage.
Two additional new dishes, available for brunch, lunch and dinner, are Ensalada de Camaron y Fresa (grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette) and Enchilada de Espinaca (sautéed spinach, monterey jack cheese and mushroom enchilada topped with sour cream poblano sauce).
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Cantina Laredo in River North has launched a new spring brunch menu, available Saturday and Sunday from 11:30 a.m. to 3 p.m. Chef Kennon Reed's new modern Mexican brunch dishes include Tostar de Frances (french toast topped with blueberries and strawberries, served with maple syrup and Mexican brandy butter); Huevos Divorciados (corn pancake topped with two eggs, one with guajillo sauce and the other with tomatillo sauce); Chilaquiles (chicken with sautéed tortillas in tomatillo salsa, topped with two fried eggs); and Chorizo con Huevos (scrambled eggs with Mexican sausage). As an added bonus, all brunch entrees include a complimentary mimosa, bloody maria or non-alcoholic beverage.
Two additional new dishes, available for brunch, lunch and dinner, are Ensalada de Camaron y Fresa (grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette) and Enchilada de Espinaca (sautéed spinach, monterey jack cheese and mushroom enchilada topped with sour cream poblano sauce).
For reservations, call 312-955-0014 or visit cantinalaredo.com.
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Location
508 N State St, Chicago, IL 60654
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